1 (49.5 fluid ounce) can chicken broth
1 (26 ounce) jar meatless spaghetti sauce
1 1/2 cups cubed cooked chicken
2 tablespoons minced fresh parsley
1/2 teaspoon dried thyme
3 cups cooked rice
1 teaspoon sugar
In a soup kettle or Dutch oven, combine the broth, spaghetti sauce, chicken, parsley and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in rice and sugar. Simmer, uncovered, for 10 minutes or until heated through.